Recipe by Sophie Hansen and Annie Herron

Nutty Chocolate Biscuits

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Dairy Dairy
Easy Easy
15 Servings

These remind me of those famous spiced German biscuits, but with the extra bonus of some chocolate in the middle. They’re up there with my favourite biscuits to make, pack and give or take on picnics or adventures.


Makes about 15


Nutty Chocolate Biscuits

  • 150 grams (5 and 1/2 ounces) natural almonds

  • 225 grams (8 ounces) unsalted butter, softened

  • 1/2 cup (100 grams) brown sugar

  • grated zest of 1 orange

  • 1 and 1/3 cups (150 grams) quick-cooking oats (or traditional oats, blitzed for a few seconds)

  • 1 and 1/2 cups (225 grams) plain (all-purpose) flour, such as Mishpacha

  • pinch of salt

  • 1/4 teaspoon Gefen Ground Cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 and 2/3 cups (250 grams) chopped white, milk or dark chocolate (or a mixture)


Prepare the Nutty Chocolate Biscuits


Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Spread the almonds on a baking tray and roast in the oven for about 10 minutes. Leave the nuts to cool for a few minutes, then transfer to a food processor or mortar and pestle and blitz or bash into rough crumbs. Line two baking trays with Gefen Parchment Paper.


Beat the butter, brown sugar and orange zest in an electric mixer fitted with the paddle attachment until pale and fluffy. Add the almonds, oats, flour, salt and spices and beat for 30 seconds or until the dough just comes together.


Turn the dough onto a work surface and form it into a large disc. Divide the disc in half, wrap one portion and place it in the fridge. Shape the other half into a disc again and roll it out between two sheets of baking paper until about five millimiters (1/4 inch) thick. Cut the dough into rounds using a six-centimeter (two-and-a-half-inch) cutter (or use a glass) and place them on the trays. Bake for 15–20 minutes or until the biscuits are golden brown. Transfer to a wire rack to cool, then repeat with the remaining dough.


Once all the biscuits are cooled, melt the chocolate in a heatproof glass bowl over a saucepan of simmering water and stir until smooth. Set aside to cool for a few minutes.


Place a sheet of baking paper under your cooling rack to catch any drips, then spoon about half a teaspoon of chocolate onto the centre of half of the biscuits. Top each with a biscuit lid and gently squash down so the chocolate spreads out to the edges. Once the chocolate is completely set, store the biscuits in an airtight container for up to a week.


Recipe excerpted with permission from Around the Kitchen Table: Good things to cook, create and do – the whole year through (Murdoch Books, 2022). Purchase on Amazon.

Nutty Chocolate Biscuits

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